1 cup arborio or risotto rice
3 cups water
1 vanilla bean, split and seeds scraped
2 cups coconut milk
1/4 cup caster sugar
4 mango cheeks, halved
Palm sugar and lemongrass syrup
1 cup water
1/2 cup grated palm sugar
2 stalks lemongrass, trimmed and bruised
1 To make the lemongrass syrup, place the water, palm sugar and lemongrass in a medium saucepan over high heat and bring to the boil. Reduce heat to low and simmer for 15-20 minutes or until syrup has thickened.
2 Remove lemongrass and set aside. Place the rice, water and vanilla in a medium saucepan over high heat and bring to the boil.
3 Reduce heat to low and simmer for 10 minutes or until most of the water is absorbed. Add the coconut milk and sugar and stir to combine.
4 Reduce heat to low, cover with a tight-fitting lid and cook for a further 5-8 minutes or until the rice is cooked.
5 Top pudding with syrup and serve with mango halves.
* For more recipes by Donna Hay click here.